Need a quick easy dessert recipe...

[mountainmama74]

Using maybe the large stoneware bar pan, or mini muffin pan? Unfortunately I don't have a skillet I can use for the skillet cakes...

I can't use the DCB because I'm using that for my main demo. This is going to be a big show, and the hostess wants a dessert, too, so I thought we could prepare something before guests arrive!

Any ideas?

[DEBBI]

We've been demoing the loaded baked potatoe soup and taking the after dinner mint triangles (lg metal sheet pan) it can be made ahead of time.

[aka1908]

The mini carrot cups are wonderful

[loreo]

I've been taking mini carrot cakes except using pumpkin. Put cream cheese frosting in decorator and sprinkle with caramel sprinkles. It's a hit!

Do you have the fluted stone?

[kam]

Do you have the trifle bowl?

[meganmcg]

I have been doing the Pumpkin Pie ala Easy in the large bar pan for October and November shows. I usually make it before the show but it is super easy to throw together. Everyone loves it and I have sold more bar pans than usual!

[loreo]

I have been doing the Pumpkin Pie ala Easy in the large bar pan for October and November shows. I usually make it before the show but it is super easy to throw together. Everyone loves it and I have sold more bar pans than usual!

Recipe please :D

[meganmcg]

What's great about it too is that it serves so many! (which is also why my husband loves me to make it for a show....he is assured leftovers!)

When you make the crust and start patting it into the bar pan it will seem like it isn't enough. Rest assured that it will kind of puff up as it bakes and be plenty.

Pumpkin Pie a la Easy

1-1/4 c. all purpose flour

3/4 c. quick or old-fashioned oats

1/2 c. packed brown sugar

1/2 c. pecans, chopped

2/3 c. butter or margarine, melted

4 eggs

2 cans (15 oz. each) solid pack pumpkin

2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)

2 t. ground cinnamon

1 t. ground ginger

1/2 t. ground nutmeg

OR use 3 ½ t. of Pampered Chef Pantry Cinnamon Plus—YUM!

1 t. salt

Thawed frozen whipped topping (optional)

Pecan halves (optional)

Preheat oven to 350 degrees.

In CLASSIC BATTER BOWL, combine flour, oats and brown sugar. Chop pecans using FOOD CHOPPER. Add to Batter Bowl.

Melt butter in MICRO-COOKER on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of STONEWARE BAR PAN. Bake 15 minutes.

Meanwhile, lightly beat eggs in Batter Bowl using STAINLESS STEEL WHISK. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust.

Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using MINI SERVING SPATULA.

Garnish each serving with whipped topping using EASY ACCENT DECORATOR, pecan halves and additional ground cinnamon (or Cinnamon Plus), if desired. Refrigerate any leftover pie squares.

Yield: 24 servings